Thursday, April 9, 2015

Chocolate Espresso Cake with Peanut Butter Frosting- Super Easy

Hi Friends,

It's April 9th and only 39 degrees in NYC today. Instead of a springtime food post, I'm writing a comfort food  post that is good anytime of the ear- Chocolate Espresso Cake with Peanut Butter Icing. A super easy chocolate cake that is moist, delicios and filled with a creamy, fluffy peanut butter icing. Peanut Butter and Chocolate what more can you ask for except that my recipe is super simple when using boxed cake mix!!

For the Chocolate Espresso Cake
1 Box of Chocolate Cake Mix
1 1/4 cups of strongly brewed coffee (cooled down of course)
3 eggs and 1/2 cup of vegetable oil
1 tablespoon of vanilla extract

(2) 8 inch round cake pans

Preheat oven to 350 degrees

Place cake mix in mixing bowl add wet ingredients, stir until well incorporated (2minutes)
Divide mix among cake pans
Bake 30 minutes or until toothpick comes out clean when inserted in center
Set Cakes Aside to cool

Peanut Butter Frosting
10 ounces of creamcheese, softened
1 stick of butter , salted version (4oz), softened
3/4 cups of peanut butter
3 cups of confectioner's sugar
1 tablespoon of vanilla extract
Place soft butter and creamcheese in mixer, beat on medium until smooth
Add sugar in 1 cup at a time, mix on medium speed
Add in vanilla

Put frosting in piping bag

To Assemble Cake
Slice top of cake off to create a flat layer
Turn Cake upside down sp flat bottom is facing down
Pipe frosting onto cake
Top with second layer cake
Pipe frosting again on top of cake, smooth with butter knife
Sprinke with Chocolate Chips or Peanuts and Serve!